{"id":2606,"date":"2014-02-28T17:22:06","date_gmt":"2014-02-28T15:22:06","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2606"},"modified":"2014-02-28T17:22:06","modified_gmt":"2014-02-28T15:22:06","slug":"zapecena-spargla","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2606","title":{"rendered":"Zape\u010den\u00e1 \u0161parg\u013ea"},"content":{"rendered":"

\"IMG_0053\"<\/a><\/p>\n

Ja sparglu zboznujem…absolutne a v tejto uprave….podotykam nedietnej, je uzasna. Ja nechapem preco taketo fajne nemozu byt aj dietne upravy receptov \ud83d\ude42<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 20 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 1 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

200g zelena spargla
\n1\/2 cl sol
\ntenucke platky sunky, ja som pouzila serrano
\n2 platky toastoveho chleba
\n1 velka PL maslo + maslo na vymazanie pekacikamuka navysypanie pekacika
\ncerstve\u00a0 bylinky (ja som pouzila zeruchu a pazitku)<\/p>\n

Na omacku :
\nVelky orech masla
\n1 cibula
\n1 velka PL hladka muka
\n300 ml sladke mlieko
\nsol, cerstvo mlete korenie
\nstava z pol citrona
\n1 CL suseny tymian
\n\"IMG_0045\"<\/a><\/p>\n

Postup<\/h2>\n

Zo stoniek odrezem tie casti, ktore su zdrevnatene a stare. Mozeme aj obielit stonky zacinajuce pod hlavickami. Upravenu sparglu\u00a0 dame do studenej vody so solou a uvarime ju kym nie je na zhryz, trva to od bodu vrenia cca 15 minut.
\nJa som pouzila baby sparglu, ktora je velmi jemna a krehka, niekedy sa da jest aj surova.\u00a0 Tu som vobec nevarila. Tento typ spargle uz na tento recept nepouzijem, radsej si vezmem klasicku uzsiu zelenu.
\nHotovu sparglu\u00a0 dame do viazaniciek a obtocime ich platkami\u00a0 udenej sunky.<\/p>\n

\"IMG_0048\"<\/a><\/p>\n

Do kastrola dame roztopit maslo a podusime na nom nasekanu cibulu. Zasypeme ju mukou,\u00a0 premiesame a zalejeme mliekom.<\/p>\n

Metlickou miesame kym nam besamelova omacka nezhustne do konzistenicie cca ako puding.<\/p>\n

\"IMG_0050\"<\/a><\/p>\n

Do omacky dame tymian, stavu z pol citrona, 1 kavovu lyzicku soli a vela cerstvo namleteho korenia. Premiesame a este ochutime solou, podla nasej chuti.<\/p>\n

Toastovy chlieb obrezeme od korok a nakrajame ho na velmi male kocky. Chlieb zmiesame so zmaknutym maslom.<\/p>\n

Pekacik vymazeme maslom a vysypeme hrubou mukou. Vlejeme do neho ochutenu besamelovu omacku a do omacky ponorime pripravene sparglove kyticky.
\nNakoniec povrch posypeme omaslovenymi kuskami chleba.
\n\"IMG_0051\"<\/a><\/p>\n

Dame do vyhriatej rury na 200 stupnov a nechame zapiect na cca 20 minut. Kym omacka nebuble a chlieb uz nie je zapeceny.<\/p>\n

Hotovu zapecenu misku posypeme sekanymi pikantnymi bylinkami. Zapeceny chlieb nam sluzi ako priloha. Ja som sa naozaj skvele najedla .<\/p>\n

\"IMG_0054\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ja sparglu zboznujem…absolutne a v tejto uprave….podotykam nedietnej, je uzasna. Ja nechapem preco taketo fajne nemozu byt aj dietne upravy receptov \ud83d\ude42 \u010cas pr\u00edpravy:\u00a0 20 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 1 porcie Suroviny: 200g zelena spargla 1\/2 cl sol tenucke platky sunky, ja som pouzila serrano 2 platky toastoveho chleba 1 velka PL maslo […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-2606","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-G2","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2606"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2606\/revisions"}],"predecessor-version":[{"id":2613,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2606\/revisions\/2613"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}